Friday, July 9, 2010

Ginger Milk Curd/Custard/Pudding (姜汁撞奶)

The first time I had Ginger Milk Curd/Custard/Pudding (姜汁撞奶) was like 16 years ago when I visited Hong Kong. I fell in love with it instantly as I love ginger and what's more, having it on a cold winter night. That really warmed both my body and soul ;-)

Florence posted a recipe in Kitchen Capers back in 1995 and I've had that recipe for the longest time, making no attempt to try it until I saw Wendy's entry here. She made it 8 times but failed and finally saw success in her 9th attempt. Deep in my heart I heard a voice saying, "how difficult can it be?"

I used to give my kids fresh milk but being a lazy mom, I feed them UHT milk now. It is in smaller packets and they just need to get a pack of it from the cupboard/fridge and drink it, no pouring/washing up cups :P

Attempt #1 - failed

Next, I made it with low-fat UHT milk.

Attempt #2 - failed again

Wendy mentioned it has to be made with fresh/raw milk so I bought a pack of fresh milk from the supermarket today.

Oops.. abit blur but I was too lazy to snap another pic :P Will do so when I have more time.

And since I've grated quite a bit of ginger juice in my 2 earlier attempts, I froze the balance 1 tbsp and used it today. I wasn't sure if frozen juice will hinder the process but since I've already failed twice, so why worry if this attempt fails? Anyway, it tasted great in liquid too ;-)

Hi, so happy for your success! I have made this many times. I have used fresh milk, UHT milk, heating over heat, and heating in a microwave. I have had successful and failed attempts with all methods. I notice that part of the success is being able to control temperature of the milk. I like using the microwave because it's faster (I don't like to wait long and want to eat it soon!) and use a thermometer to check temperature (about 70'C). The other thing that is part of the success is probably the ginger. I can't control it, but I've read that that older ginger helps as it gives better reaction (curdle) with the milk. Like you, I don't mind when my attempts fail because the milk still tastes good when I drink it! ^_^

Hi. Wow ur ginger milk curd can hold the spoon! Good job!Mind sharing the firmness of ur ginger milk curd?Mine is softly set and the firm is just spoonableI wonder how to make more firm. Pls enlighten meThanks